Bison Tomahawk Steak

The Bison Tomahawk Steak, a 20oz bone in ribeye, features an 8-10 inch long bone. The long bone, coupled with the wonderful marbling of the ribeye, results in an impressive and delicious presentation. This lean and tender steak makes for the perfect dinner.

Packed full of protein, iron and other nutrients, the Bison Tomahawk Steak provides a lean alternative to other red meat. Additionally, bison meat has less fat, calories and cholesterol.

From premier ranches in North America, Great Range Bison are sustainably raised on a vegetarian diet of grasses and grains.

Cut and packaged fresh, then immediately frozen overnight to ensure maximum freshness.

Cooking Suggestions:

Lean, tender and full of flavor, Bison cooks quicker than Beef. A general rule of thumb is that a  bison steak will cook one-third faster than a beef steak.

Suggested cooking methods include grilling or roasting. As bison cooks, the meat tightens and the juices are brought to the surface. Let bison rest for 10-15 minutes before serving to make sure these juices are preserved in your steak.

When roasting, cook at a temperature of 275°F.

Bison Internal Temperatures:

• 120°F  Rare
• 135°F – 145°F  Medium Rare
• 145°F – 155°F  Medium
• 160°F – 170°F Medium Well

For more information about bison meat, cooking tips and recipes, visit the National Bison Association